Baked Macaroni and Cheese With Broccoli

This Weight Watcher’s version of macaroni and cheese is lower in fat, the broccoli is a nice addition and  is very good!  See also my recipe Macaroni and Cheese Two Ways and Ziti With Chicken and Broccoli in a Creamy Sauce.

  • 12 oz. uncooked twisted pasta, about 2-1/2 cups
  • 1/8 tsp. salt, for pasta cooking water (I never add)
  • 10 oz. broccoli, small florets, about 2-1/2 cups
  • 2-1/2 cups fat-free skim milk (might need a little more)
  • 1/3 cup flour
  • 1 – 2 tbsp. butter
  • 1/2 cup onions, diced
  • 1 cup low fat sharp cheese, shredded
  • 1/4 cup Parmesan cheese
  • 1 tsp. Dijon mustard
  • 1-1/2 tsp. salt
  • 1/2 tsp. freshly ground black pepper

Preheat the oven to 375°F.  Coat a shallow 2-quart baking dish with cooking spray.  Cook pasta in a large pot of lightly salted boiling water according to package directions, adding broccoli to water 3 minutes before pasta is done.  Drain pasta and place in your baking dish.

Saute the onion in a little butter, add the flour and blend.   Then add the milk and bring    to a boil over medium-high heat, whisking frequently.  Reduce the heat to low and simmer until thickened, about 2 minutes.  Because of the fat free milk the sauce can curdle if it gets too hot, but not a big deal as once the cheese and the rest of the ingredients are added it will be fine.

Remove from heat and whisk in cheddar cheese, Parmesan, mustard, salt and pepper.  Pour over pasta and broccoli and mix well; cover and bake for about 20 to 30 minutes.

I did not save the points for this recipe but I would guess it is about 8 points per serving.


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